Shell Pasta In Homemade Tomato Sauce Recipes

Steps:

• In a large bowl, toss together tomatoes, bell peppers, oil, vinegar, and garlic; season with salt and pepper. Let sit at room temperature, 20 minutes.
• Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain and add pasta to sauce, tossing to combine. Add basil and toss. Divide pasta amongfour bowls and top each with ricotta.

Steps:

• Wait a bit before bowling your pasta. It'll be done way before your sauce. Dice onions and celery and sauté in pan on medium to low heat until onions start to turn just a little brown. While waiting on that, chop cherry tomatoes into even four quarters. (This makes it easier to mash down, creating a smoother sauce).
• You may now starting boiling the water for your pasta. When onions and celery are done, about 10 minutes, add your tomatoes. This part will take the longest. Stir occasionally on low heat, using a flat spatula to "mash" tomatoes. This should take around 10-20 minutes. You really want your tomatoes to be cooked.
• After adding tomatoes to the pan, add pasta to your boiling water.
• After all tomatoes are bright red and mushy, transfer mixture to a food processor or blender. Add about 1 tbsp of cream cheese to your mixture before blending. Blend on low. You can blend until smooth, or leave it a little chunky, depending on how you like your sauce. I mixed mine until smooth. Return to pan.
• Around this time your pasta should be done or at least almost done. When it is, drain the water from the pot. Add your sauce to pasta. I poured the whole thing in so it was extra saucy!
• Then serve! Top with cheese, and garnish however you please! Take a picture of your hard efforts and enjoy!

Steps:

• Pulse tomatoes with juices in food processor just a few times to break down into a coarse purée; set aside. Bring large pot of water to boil for pasta.
• Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Bring to a boil and add mussels. Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes; transfer open mussels to a bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened.
• Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. Transfer to a bowl and keep covered while you make tomato sauce.
• Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
• Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes. Cook, stirring, just until fragrant, about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
• Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly. Add 1/2 cup broth from mussels, stir together and bring to a simmer. Taste and add salt as needed (you may not need to add any). Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away. Keep warm while you cook pasta.
• Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.